Baked Camembert with Red Pepper Relish

Delicious and simple to make, Baked Camembert with Red Pepper Relish is perfect for anyone trying to cut back on their carbs. This is a fabulous way to use up any excess red peppers/capsicums that you might have. The relish freezes really well making it a great stand by recipe should you have unexpected guests drop by.

Red pepper relish on it’s own would also be fabulous used as a condiment. Add it with bbq and cold meat or use to add additional flavor to foods such as burgers, quiches and tarts. I particularly love to serve it as part of a cheese platter, as it does go well really well with cheese.

Keeping it Low carb

To keep Baked Camembert with Red Pepper Relish low in carbs, try serving it with some low carb crackers. There are numbmer of different recipes for crackers featured on this blog that would be ideal, including this quick to make recipe for Microwave Seed Crackers. For a couple of other delicious low carb cracker options, check out these egg free Low Carb Seed Crackers. Also check out these Low Carb Almond Seed Crackers, which are slightly less seedy although they are bound with egg. There is also a superb recipe for Low Carb Healthy Crackers which are a little like lavosh bread. There are so many great tasting crackers to choose from. You can’t go wrong with any of them as they are all fabulous recipes.

Gifting Idea

Make up a batch of this lovely relish on it’s own and it would be perfect for gifting as well. I’ve also gifted it with the cheese and the relish separate, so that the receiver can make it up when they want to. This would be an ideal hostess gift if you are invited somewhere for a meal.

Baked Camembert with Red Pepper Relish

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Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Course: Appetizer

Cuisine: American, Australian, Keto, Low Carb

Keywords: baked camembert, baked cheese, camembert, Keto, lchf, low carb baking, red pepper, red pepper relish, relish

Servings: 4 serves

Ingredients

• 1 round camembert

Red Pepper Relish Ingredients

• 1 tablespoon EVOO- extra virgin olive oil
• 2 cloves garlic minced
• 1 tablespoon balsamic vinegar
• 2 tablespoons vinegar
• 2 tablespoons water
• 1 large diced and deseeded red pepper/capsicum
• ½ teaspoon minced red chili
• 2 tablespoons Stevia Blend or alternative sweetener

Instructions

Red Pepper Relish Instructions

• Combine the garlic with the olive oil in a small saucepan. Saute gently for a few minutes without browning. Add the red pepper/capsicum and chili and saute until soft.
• Add the remaining ingredients and simmer gently for 20-30 minutes or until the red peppers are tender and thickens. Add additional water if the relish dries out too much. Remove from heat.

Assemble and Bake

• Heat oven to 200 C/ 390 F fan forced. Cut a cross into the top of the cheese and place it in a small heat proof dish. Spoon the relish on top of the cheese and bake in the oven for about 15 minutes or until the cheese is soft and gooey on the inside.
• Serve hot.

Recipe Notes

Stevia can be switched for sweetener of choice such as coconut sugar, monk fruit or any other low carb sweetener such as a brown sugar substitute or golden sweetener. 

Nutritional Information

Serving: 4serves | Calories: 185kcal | Carbohydrates: 1.3g | Protein: 12g | Fat: 14.9g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

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